A D V E R T I S E M E N T


Author Topic: The Spicy Wonton/Ramen thread.  (Read 148 times)

0 Members and 1 Guest are viewing this topic.

Offline FeCheF

  • Registered User
  • Posts: 1671
  • Age: 40
  • Location: Pennsylvania
The Spicy Wonton/Ramen thread.
« on: January 09, 2020, 02:09:29 AM »
I am addicted to Spicy wonton/Ramen. I pretty much eat a humungus bowl very night with my meal. It mainly consists of a few wontons (3-4 small chicken&shrimp wontons) And lots of chinese vegetables including baby bok choy , scallions, and this other baby bok choy looking vegetable i cant pronouce. I also add a ton of other ingredients like minced ginger, minced garlic, salted shrimp (key ingredient) wonton soup base, and a new addition that blows sriracha or any other spicy condiment out of the water. I was so blown away with how much better this Hot chicken flavor sauce was compared to stuff like sriracha, and gochujang, that i stepped it up a notch and bought 3 bottles of the 2x Extremely Spicy version.

By the way, this Pho Bowl is almost 9 inches round and can hold 64 oz of broth. The bowl used as reference is a standard 7 inch deep bowl that holds 4 cups of broth.

If you love spicy ramen/wonton soups, post your favorite heat source, and secret ingredients.
« Last Edit: January 09, 2020, 02:37:14 AM by FeCheF »

A D V E R T I S E M E N T